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Ingredients

  • 250g broccoli stems, blanched and drained

  • 150g fine green beans, blanched and drained

  • 125g mangetout, blanched and drained

  • 125g sugar snap peas, blanched and drained

  • 150g asparagus (optional), blanched and drained

  • 6 heads pak choi, blanched and drained

  • 2 Tbsp (30ml) soy sauce

  • 1 Tbsp (15ml) sesame oil

  • 1 cucumber, julienned, for serving

  • 2 tsp (10ml) toasted black and white sesame seeds, for serving

Herb mayo

  • 1 egg

  • 1 egg yolk

  • A few sprigs basil

  • 1 handful fresh coriander

  • 2 Tbsp (30ml) apple cider vinegar

  • 3cm knob ginger

  • ½ Tbsp (8ml) brown sugar

  • 1 cup (250ml) sunflower oil

  • 1 pinch salt

Method

  1. Toss vegetables in soy sauce and sesame oil. Set aside.

  2. Place herb mayo ingredients, except oil, in a food processor and blitz until smooth.

  3. With the motor running, slowly add oil in a thin stream until mixture emulsifies and thickens.

  4. Season and set aside.

  5. Arrange cucumber in nests and spoon herb mayo into the centre of each one.

  6. Arrange vegetables around nests and scatter with sesame seeds just before serving.

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